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Cranberry Baked Chicken Breasts

Cranberry Baked Chicken Breasts

Oxmoor House JANUARY 1983

  • Yield: 12 servings

Ingredients

  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon butter or margarine, melted
  • 1 (16-ounce) can jellied cranberry sauce
  • 1 (8-ounce) bottle commercial French salad dressing
  • 6 whole chicken breasts, split

Preparation

Sauté onion and garlic in butter in a heavy saucepan until onion is tender. Combine cranberry sauce, dressing, and sautéed vegetables in a large mixing bowl; stir well.

Place chicken breast halves in a well-greased 13- x 9- x 2-inch baking dish. Pour sauce over chicken. Bake, uncovered, at 400° for 1 hour and 20 minutes or until sauce is bubbly.

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Cranberry Baked Chicken Breasts recipe

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